Di San Xian

1. In a small bowl, combine Light Soy Sauce, Dark Soy Sauce, Shaoxing Wine, Chinkiang Vinegar, Sugar, Cornstarch, and Water. Stir well to create the sauce mixture and set aside.

2. Heat Vegetable Oil in a wok over high heat to 170-180°C (340-350°F).

3. Carefully add the Potato chunks to the hot Vegetable Oil and deep-fry for 3-4 minutes, or until the Potato is golden brown and tender. Remove the fried Potato with a slotted spoon and drain excess oil.